Friday, March 13, 2009

Beef bourguignonne recipe

Editor's note: The following recipe was mentioned in the "Red meat revisited" article (page 18) that appeared in the March 2009 issue of Chef Educator Today.

Beef Bourguignonne
Chef Will Bohmann, New England Culinary Institute, Montpelier, Vt.,

2 lb. beef stew meat (beef chuck) cut into 1 1/2-2” cubes
4 T. butter
2 oz. smoked bacon or pork lardons, diced
2 carrots, medium dice
4 plum tomatoes, concassé
2 c. red wine
2 c. veal or beef stock
2 c. mushrooms, quartered
1 c. fresh pearl onions
Salt and pepper, as needed
4 sprigs fresh thyme

Method (1) Dice pork lardons or bacon, and render in a heavy-bottomed rondo with butter. When lardons begin to brown, remove them with a spoon. (2) In small batches, season and sear beef stew meat (beef chuck) in remaining fat left in the rondo. (3) Remove meat when browned on all sides. Add carrots to deglaze the pan. When slightly caramelized, add rough chopped tomatoes, and cook until they begin to thicken and glaze on the bottom of the pot. (4) Return meat and lardons to the pot; add red wine, and reduce for 5 minutes. (5) Add veal stock or beef stock. Cover, and simmer over low heat for 2 hours or until tender. (6) Shortly before serving, in a small sauté pan add butter, sauté quartered mushrooms and onions until evenly caramelized and tender. Reserve. (7) Adjust seasoning of stew, and incorporate mushrooms and onions. Season with fresh thyme. If a thicker sauce is necessary, remove and reserve tender meat. Bring sauce in rondo to a boil, and thicken using beurre manié. Add meat back to thickened sauce. (8) Serve over a bowl of egg noodles or fresh cut pappardelle.

Kellogg Hotel & Conference Center to host visiting chef Nahabedian

Michigan State University's Kellogg Hotel & Conference Center will host chef Carrie Nahabedian, co-owner of Naha restaurant in Chicago, at its final spring 2009 Visiting Chef Series from April 1 to 2. On April 1, Nahabedian will give a lecture and cooking demonstration of a four-course meal served with two wines. She also will prepare a four-course dinner, different from the demonstration meal, on April 2.

Nahabedian received her culinary training in Europe and Chicago. She spent 10 years at the Four Seasons, most recently as executive chef of the Four Seasons Los Angeles at Beverly Hills, before opening Naha with her cousin Michael. Nahabedian was selected as one of the featured chefs for the 2008 Charleston Food and Wine Festival. She also was named the Best Chef: Great Lakes in 2008 by the James Beard Foundation.

This year's Visiting Chef Series already hosted Ali Barker, executive chef of The Boulevard Inn & Bistro, Cleveland, Ohio; and Paul Virant, executive chef of Vie restaurant in Western Springs, Ill. For more information or to make reservations for the Visiting Chef Series, go to

March 2009 CET digital edition online

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March 2009

The digital edition of the March 2009 issue of Chef Educator Today (CET) is now online through the CET Web Site. This digital edition features all the same great content as the print edition, plus it includes an online exclusive article on classroom communications.

To access the March digital edition, click the icon above. For the CET digital archives, click here.